| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
California |
Main, Course |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Cubed boneless veal |
|
|
Shoulder |
|
|
Salt and ground white pepper |
|
|
To taste |
|
|
Paprika — to taste |
| 2 |
tb |
Butter |
| 1 |
tb |
Vegetable oil |
| 1 |
sm |
Onion — finely chopped |
| 1 |
md |
Tomato, peeled, seeded — |
|
|
Chopped |
| 1 |
lg |
Carrot — in 1/4-inch |
|
|
Slices |
| 1/8 |
ts |
Dried tarragon |
| 3/4 |
c |
Dry white wine |
| 1/2 |
c |
Shelled fresh peas |
|
|
Chopped parsley — for |
|
|
Garnish |
INSTRUCTIONS
1. Sprinkle veal with salt, white pepper, and paprika. In a large skillet,
heat butter with oil over medium heat and brown veal lightly on all sides.
Add onion, tomato, carrot, tarragon, and wine. Bring to a boil, cover,
reduce heat, and simmer until veal is very tender (about 1-1/2 hours).
2. Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are
just tender. Salt to taste. Sprinkle with parsley and serve.
Serves 6.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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